KR20090078792A - Simulated seafood compositions comprising structured plant protein products and fatty acids - Google Patents

Abstract

The invention provides simulated seafood compositions containing a structured plant protein product and fatty acid such that the simulated seafood composition of the invention has the flavor and smell of seafood meat and contains levels of omega-3 fatty acids comparable to the levels found in seafood rich in omega-3 fatty acids.

Description

Artificial seafood composition comprising structured plant protein products and fatty acids TECHNICAL FIELD

Cross Reference with Related Application

This application claims the priority of US Provisional Patent Application No. 60 / 826,360, filed September 20, 2006 and US Patent Application No. 11 / 857,876, filed September 19, 2007, which are incorporated herein by reference in their entirety. Included as.

The present invention provides artificial seafood compositions comprising structured plant protein products and fatty acids.

The American Heart Association recommends healthy adults eat at least twice a week seafood, especially seafood rich in omega-3 fatty acids. Seafoods containing high levels of omega-3 fatty acids include anchovies, catfish, clams, cod, herring, freshwater trout, mackerel, salmon, sardines, shrimp, and tuna. Consumption of omega-3 fatty acids-rich seafood is associated with reduced risk of heart disease, lower cholesterol levels, control of high blood pressure and prevention of atherosclerosis. Increasing demand for seafood has reduced wild populations, thereby raising prices. Thus, attempts have been made to develop acceptable seafood like products from relatively inexpensive plant protein sources.

Food scientists have worked hard to develop methods for producing acceptable meat-like food products, such as beef, pork, poultry, fish, and shellfish analogs from a wide variety of plant proteins. Took time. Soy protein has been used as a protein source because of its relative abundance, reasonably low cost, and the presence of nutritionally beneficial ingredients. Extrusion processes typically produce meat analogues. The dry blend is processed to form a fibrous material. To date, most extruded high protein meat analogues have not received public approval because of the lack of meat organization and "feel in the mouth." Rather, meat analogues are characterized by being spongy and poorly chewed, primarily due to the random and twisted nature of the protein fibers formed. Most are used as extenders for ground hamburger meat.

There is still an unmet need for structured plant protein products that mimic the fibrous structure of animal meat and seafood flesh and have acceptable meat-like tissue. Moreover, there is a need for structured plant protein products that mimic the taste and odor of seafood while containing omega-3 fatty acids at levels comparable to those found in seafood rich in omega-3 fatty acids.

Summary of the Invention

One aspect of the invention includes an artificial seafood composition. Typically, the artificial seafood composition comprises structured plant protein products and fatty acids.

Another aspect of the invention provides a structured plant protein product comprising protein fibers that are substantially aligned; Omega-3 fatty acids; And it provides an artificial seafood composition comprising a suitable colorant.

Another aspect of the invention provides a structured soy protein product comprising protein fibers that are substantially aligned; Omega-3 fatty acids; And it provides an artificial seafood composition comprising a suitable colorant.

Other aspects and features of the invention are described in further detail below.

1 is a photographic image of a micrograph showing a structured plant protein product of the invention with substantially aligned protein fibers.

2 is a photographic image of a micrograph showing plant protein products not produced by the method of the present invention. As disclosed herein, the protein fibers included in the plant protein product are crosshatch.

The present invention provides an artificial seafood composition. Typically, the artificial seafood composition will comprise structured plant protein products and fatty acids. Alternatively, the artificial seafood composition will further comprise seafood flesh. In one embodiment, the artificial seafood composition will comprise a structured plant protein product having protein fibers that are substantially aligned. In another embodiment, the artificial seafood composition includes a coloring system such that the artificial seafood composition has the color and texture of seafood flesh. In addition, artificial seafood compositions also generally have the flavor, texture and smell of seafood flesh. In addition, artificial seafood compositions may have levels of omega-3 fatty acids typically found in seafood rich in omega-3 fatty acids.

Structured Plant Protein Product

Each of the seafood composition and the artificial seafood composition of the present invention comprises a structured plant protein product comprising protein fibers that are substantially aligned, as described in more detail in I (c) below. In an exemplary embodiment, the structured plant protein product is an extrudate of plant material treated by the extrusion process detailed in I (b) below. Since the structured plant protein products used in the present invention have protein fibers that are substantially aligned in a manner similar to seafood flesh, seafood compositions and artificial seafood compositions generally have the texture and feel of a composition containing all seafood flesh.

Protein-containing starting material

Various components containing proteins can be used in the extrusion process to produce structured plant protein products suitable for use in the present invention. While components comprising proteins derived from plants are typically used, it is also contemplated that proteins derived from other sources, such as animal sources, may be used without departing from the scope of the present invention. For example, a dairy protein selected from the group consisting of casein, caseinate, whey protein, milk protein concentrate, milk protein isolate and mixtures thereof may be used. In an exemplary embodiment, the milk protein is whey protein. As a further example, an egg protein selected from the group consisting of ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovobitella, ovobitelin, albumin globulin, and vitellin can be used.

It is contemplated that other component types may be used besides the protein. Non-limiting examples of such ingredients include sugars, starches, oligosaccharides, soy fiber and other dietary fibers, and gluten.

It is also contemplated that the protein-containing starting material may be gluten free. Since gluten is typically used for filament formation during the extrusion process, if a gluten-free starting material is used, an edible crosslinker can be used to promote filament formation. Non-limiting examples of suitable crosslinkers include Konjac glucomannan (KGM) flour, edible crosslinkers, Pureglucan, calcium salts, and magnesium salts made by Takeda (United States). One skilled in the art can readily determine the required amount of crosslinker, if any, in a gluten-free embodiment.

The components used in the extrusion process can form structured plant protein products with protein fibers that are typically substantially aligned, regardless of their source or component class. Suitable examples of such components are described in more fully below.

Plant protein substance

In an exemplary embodiment, at least one component derived from the plant will be used to form the protein-containing material. Generally speaking, the component will comprise a protein. The amount of protein present in the ingredient (s) employed may and will vary depending upon the application. For example, the amount of protein present in the ingredient (s) utilized may range from about 40% to about 100% by weight. In other embodiments, the amount of protein present in the ingredient (s) utilized may range from about 50% to about 100% by weight. In further embodiments, the amount of protein present in the ingredient (s) utilized may range from about 60% to about 100% by weight. In further embodiments, the amount of protein present in the ingredient (s) utilized may range from about 70% to about 100% by weight. In yet another embodiment, the amount of protein present in the ingredient (s) utilized may range from about 80% to about 100% by weight. In further embodiments, the amount of protein present in the ingredient (s) utilized may range from about 90% to about 100% by weight.

The component (s) used for the extrusion can be derived from a variety of suitable plants. As a non-limiting example, suitable plants include legumes, corn, peas, canola, sunflowers, sorghum, rice, amaranth, potatoes, tapioca, arrowroot, canna, lupin, rapeseed , Wheat, oats, rye, barley, and mixtures thereof.

In one embodiment, the components are isolated from wheat and soybeans. In another exemplary embodiment, the components are isolated from soybeans. Suitable wheat derived protein-containing ingredients include wheat gluten, wheat flour, and mixtures thereof. Examples of commercially available wheat gluten that may be used in the present invention include Gems of the West Vital Wheat Gluten, available from Manildra Milling (Shony Mission, Kansas, USA). Or organic-there is. Suitable soybean derived protein-containing components (“soy protein material”) include soy protein isolates, soy protein concentrates, soy flour, and mixtures thereof, each of which is described in detail below. In each of the foregoing embodiments, the soybean material may be combined with one or more ingredients selected from the group consisting of starch, wheat flour, gluten, dietary fiber, and mixtures thereof.

Suitable examples of protein-containing materials isolated from various sources are detailed in Table A showing various combinations.

In each of the embodiments described in Table A, the combination of protein-containing materials may be combined with one or more ingredients selected from the group consisting of starch, wheat flour, gluten, dietary fiber, and mixtures thereof. In one embodiment, the protein-containing material includes protein, starch, gluten, and fiber. In an exemplary embodiment, the protein-containing material comprises about 45% to about 65% soy protein on a dry matter basis; From about 20% to about 30% wheat gluten on a dry matter basis; From about 10% to about 15% wheat starch on a dry matter basis; And from about 1% to about 5% fiber on a dry matter basis. In each of the foregoing embodiments, the protein-containing material may comprise dicalcium phosphate, L-cysteine or a combination of both dicalcium phosphate and L-cysteine.

Soy Protein Material

In an exemplary embodiment, soy protein isolate, soy protein concentrate, soy flour, and mixtures thereof may be used in the extrusion process, as described in detail above. Soy protein material may be derived from whole soybean according to methods generally known in the art. Whole soybeans may be standard soybeans (ie, genetically unmodified soybeans), commercialized soybeans, hybrid soybeans, genetically modified soybeans, and combinations thereof.

Generally speaking, when soy isolates are used, the isolates are preferably selected not to be highly hydrolyzed soy protein isolates. However, in certain embodiments, if the highly hydrolyzed soy protein isolate content of the soy protein isolates to be combined is generally less than about 40% of the soy protein isolates to be combined on a weight basis, the highly hydrolyzed soy protein isolate is Can be used in combination with other soy protein isolates. Examples of soy protein isolates useful in the present invention are commercially available from, for example, Sole, LLC (St. Louis, MO), SUPRO® 500E, Supro® Trademark) EX 33, Supro® 620, and Supro® 545. In an exemplary embodiment, the form of Supro® 620 is used as described in detail in Example 5.

Alternatively, soy protein concentrate or soy flour may be blended with soy protein isolate to replace a portion of the soy protein isolate as a source of soy protein material. Typically, if soy protein concentrate replaces a portion of soy protein isolate, soy protein concentrate replaces at most about 40% of soy protein isolate by weight, more preferably by weight of soy protein isolate Replace up to about 30%. Examples of suitable soy protein concentrates useful in the present invention include Procon, Alpha 12 and Alpha 5800, available from Solle, ELC (St. Louis, MO). If soy flour replaces a portion of the soy protein isolate, soy flour replaces up to about 35% of the soy protein isolate by weight. Soy flour should be a soy flour with a high protein dispersibility index (PDI).

Any fiber known in the art to function in this application can be used as the fiber source. Soy cotyledon fiber may be used as the fiber source. Suitable soy cotyledon fibers will generally bind water effectively when the mixture of soy protein and soy cotyledon fibers is extruded. In this regard, “effectively binds to water” generally means that the soy cotyledon fibers have a water retention capacity of at least 5.0 to about 8.0 grams of water per gram of soy cotyledon fiber and preferably the soy cotyledon fiber is at least about 6.0 per gram of soy cotyledon fiber To about 8.0 grams of water. Soy cotyledon fiber, when present in soy protein material, from about 1% to about 20%, preferably from about 1.5% to about 20% and most preferably about 2% by weight on a moisture free basis. It may be present in an amount ranging from about 5% by weight. Suitable soy cotyledon fibers are commercially available. For example, FIBRIM® 1260 and Fibrim® 2000 are soy cotyledon fiber materials commercially available from Solar, L.C., St. Louis, Missouri.

Additional ingredients

Various additional ingredients may be added to any combination of the protein-containing materials without departing from the scope of the present invention. For example, antioxidants, antimicrobials, and combinations thereof may be included. Antioxidant additives include BHA, BHT, TBHQ, vitamins A, C and E, and derivatives, and those containing various plant extracts, such as carotenoids, tocopherols or flavonoids with antioxidant properties, may be used in seafood compositions or artificial seafood compositions. May be included to improve nutrition or increase shelf life. Antioxidants and antimicrobials are at levels of from about 0.01% to about 10%, preferably from about 0.05% to about 5%, and more preferably from about 0.1% to about 2% by weight of the protein-containing material to be extruded May be present in combination.

Moisture content

As will be appreciated by those in the art, the moisture content of the protein-containing material may and will vary depending on the extrusion process. Generally speaking, the moisture content may range from about 1 wt% to about 80 wt%. In low moisture extrusion applications, the moisture content of the protein-containing material may range from about 1% to about 35% by weight. Alternatively, in high moisture extrusion applications, the moisture content of the protein-containing material may range from about 35% to about 80% by weight. In an exemplary embodiment, the extrusion application used to form the extrudate is a low moisture extrusion application. Illustrative examples of low moisture extrusion processes for making extrudates with proteins with substantially aligned fibers are detailed in I (b) and Example 5.

Extrusion of plant material

Extrusion processes suitable for the production of structured plant protein products include introducing plant protein material and other components into a mixing tank (ie, a component blender) to combine the components and form a dry blended plant protein material premix. The dry blended plant protein material premix is then transferred to a hopper from which the dry blended ingredients are introduced into the pre-conditioner with moisture to form a regulated plant protein material mixture. The controlled material is then fed to the extruder where the plant protein material mixture is heated under the mechanical pressure produced by the screw of the extruder to form the melt extruded material. The melt extruded material exits the extruder through an extrusion die.

Extrusion process conditions

Among the suitable extrusion apparatus useful in the practice of the present invention are the double barrel, twin-screw extruder disclosed, for example, in US Pat. No. 4,600,311. Further examples of suitable commercially available extrusion apparatuses include the Clextor Model BC-72 extruder manufactured by Clextral, Inc. (Tampa, FL); All include Wenger Model TX-57 extruder, Wezer Model TX-168 extruder, and Wezer Model TX-52 extruder manufactured by Wenger Manufacturing, Inc. (Sabeta, Kansas, USA). do. Other conventional extruders suitable for use in the present invention are disclosed, for example, in US Pat. Nos. 4,763,569, 4,118,164, and 3,117,006, which are incorporated by reference in their entirety herein. Single screw extruders can also be used in the present invention. Examples of suitable and commercially available single screw extrusion apparatuses include Wenzer X-175, Wenzer X-165, and Wenzer X-85, all available from Wenger Manufacturing, Inc.

The screws of the twin screw extruder can rotate in the barrel in the same or opposite directions. Rotation of the screws in the same direction is called single flow or co-rotating, while rotation of the screws in the opposite direction is called double flow or counter-rotating. The speed of the screw or screws of the extruder may vary depending on the particular apparatus; This is typically about 250 to about 450 revolutions per minute (rpm). In general, as the screw speed increases, the density of the extrudate will decrease. The extrusion apparatus is designed to extrude screws assembled from shaft and worm segments as well as mixing lobes and ring-type shear elements as recommended by extrusion apparatus manufacturers for extruding plant protein material. Include.

The extrusion apparatus generally includes a plurality of heating zones through which the protein mixture is transported under mechanical pressure and then withdrawn from the extrusion apparatus through an extrusion die. The temperature in each successive heating zone generally exceeds the temperature of the previous heating zone by about 10 ° C to about 70 ° C. In one embodiment, the controlled premix is delivered through four heating zones in the extrusion apparatus, wherein the protein mixture is heated to a temperature of about 100 ° C. to about 150 ° C. such that the melt extruded material is at a temperature of about 100 ° C. to about 150 ° C. Enters the extrusion die. Active heating or cooling is not necessary at all. Typically, temperature changes are due to work input and can happen suddenly.

The pressure in the extruder barrel is typically from about 50 psig to about 3447 kPa (500 psig), preferably from about 75 psig to about 1379 kPa (200 psig). Generally, the pressure in the last two heating zones is between about 100 psig and about 20.7 MPa (3000 psig). Barrel pressure depends on many factors including, for example, extruder screw speed, feed rate of the mixture into the barrel, feed rate of water into the barrel, and viscosity of the molten material in the barrel.

Water is injected into the extruder barrel to hydrate the plant protein material mixture and to promote the organization of the protein. To assist in the formation of the melt extruded material, water may act as a plasticizer. Water may be introduced to the extruder barrel through one or more injection jets. Typically, the mixture in the barrel contains about 15% to about 35% by weight of water. The rate of introduction of water into any heating zone is generally controlled to promote the production of extrudate with the desired characteristics. It was observed that the density of the extrudate decreased as the rate of introduction of water into the barrel decreased. Typically, less than about 1 kg of water per kg of protein is introduced into the barrel. Preferably, from about 0.1 kg to about 1 kg of water per kg of protein is introduced into the barrel.

Pre-adjustment

In a preconditioner, plant protein material and other ingredients can be preheated, in contact with moisture, and maintained under controlled temperature and pressure conditions to allow moisture to penetrate and soften individual particles. The preregulator includes one or more paddles to facilitate uniform mixing of proteins and delivery of the protein mixture through the preregulator. The shape and rotation speed of the paddle vary widely depending on the capacity of the preconditioner, the extruder throughput and / or the desired residence time of the mixture in the preregulator or extruder barrel. In general, the speed of the paddle is about 100 to about 1300 revolutions per minute (rpm). Agitation should be high enough to achieve even hydration and good mixing.

Typically, the protein-containing material mixture is preconditioned prior to introduction into the extrusion apparatus by contacting the premix with moisture (ie, steam and / or water). Preferably the protein-containing mixture is heated to a temperature of about 25 ° C. to about 80 ° C., more preferably about 30 ° C. to about 40 ° C. in a preconditioner.

Typically, plant protein material premixes are adjusted for a period of about 30 to about 60 seconds, depending on the speed and size of the regulator. The plant protein material premix is contacted with steam and / or water in a preconditioner and heated at a substantially constant steam flow to achieve the desired temperature. Water and / or steam regulates (ie, hydrates) the plant protein material mixture, increases its density, and promotes fluidity of the dry mix without obstruction before it is introduced into the extruder barrel where the protein is organized. If low moisture plant protein material is desired, the adjusted premix may contain from about 1% to about 35% by weight of water. If high moisture plant protein material is desired, the adjusted premix may contain about 35% to about 80% by weight of water.

The adjusted premix typically has a bulk density of about 0.25 g / cm 3 to about 0.6 g / cm 3. In general, as the bulk density of the pre-regulated protein mixture increases within this range, the protein mixture becomes easier to process.

Extrusion process

The controlled premix is then fed into the extruder to heat, shear, and ultimately plasticize the mixture. The extruder may be selected from any commercially available extruder and may be a single screw extruder or preferably a twin screw extruder that mechanically shears the mixture with screw elements.

Whatever extruder is used, the extruder should be operated with a motor load in excess of about 50%. Typically, the adjusted premix is introduced into the extrusion apparatus at a rate of about 16 kg / min to about 60 kg / min. More preferably, the adjusted premix is introduced into the extrusion apparatus at a rate of about 26 kg / min to about 32 kg / min. In general, the density of the extrudate was observed to decrease with increasing feed rate of the premix to the extruder.

The protein mixture is sheared and pressed with an extruder to plasticize the mixture. The screw elements of the extruder not only shear the mixture, but also create pressure in the extruder by forcing the mixture forward through the extruder and through the die. The screw motor speed determines the amount of shear and pressure exerted on the mixture by the screw (s). Preferably, the screw motor speed is set at a speed of about 200 rpm to about 500 rpm, and more preferably from about 300 rpm to about 450 rpm, which causes the mixture to pass through the extruder at least about 20 kg / min, and more preferably. Preferably at a rate of at least about 40 kg / min. Preferably, the extruder produces an extruder barrel discharge pressure of about 50 psig to about 20.7 MPa (3000 psig).

The extruder heats the mixture as it passes through the extruder to denature the protein in the mixture. The extruder includes a means for heating the mixture to a temperature of about 100 ° C to about 180 ° C. Preferably the means for heating the mixture in the extruder comprises an extruder barrel jacket in which a heating or cooling medium such as steam or water can be introduced to control the temperature of the mixture through the extruder. The extruder may also include a steam inlet for injecting steam directly into the mixture in the extruder. The extruder preferably comprises a plurality of heating zones which can be controlled at independent temperatures, where the temperature of the heating zone is preferably set to increase the temperature of the mixture as the mixture runs through the extruder. For example, the extruder can be set up in an array of four temperature zones, where the first zone (adjacent to the extruder inlet) is set at a temperature of about 80 ° C. to about 100 ° C., and the second zone is about 100 ° C. to 135 The third zone is set at a temperature of 135 ° C to about 150 ° C and the fourth zone (adjacent to the extruder outlet) is set at a temperature of 150 ° C to 180 ° C. The extruder can be set to another temperature zone arrangement if desired. For example, the extruder can be set in an arrangement of five temperature zones, where the first zone is set to a temperature of about 25 ° C., the second zone is set to a temperature of about 50 ° C., and the third zone is about 95 The fourth zone is set at a temperature of about 130 degrees Celsius and the fifth zone is set at a temperature of about 150 degrees Celsius.

The mixture forms a molten plasticized material in the extruder. The die assembly is attached to the extruder in an arrangement that allows the plasticized mixture to flow from the extruder outlet into the die assembly, where the die assembly consists of a die and a backplate. In addition, the die assembly substantially aligns the protein fibers within the plasticized mixture as the plasticized mixture flows through the die assembly. The backplate in combination with the die creates at least one central chamber for receiving molten plasticized material from the extruder through at least one central opening. From at least one central chamber, the molten plasticized material is guided into at least one elongated tapered channel by a flow director. Each long tapered channel runs directly into an individual die hole. The extrudate exits the die through at least one hole in the periphery or side of the die assembly, wherein the protein fibers contained therein are substantially aligned. It is also contemplated that the extrudate may exit the die assembly through at least one hole in the die face, which may be a die plate secured to the die.

The width and height dimensions of the die hole (s) are selected and set prior to extrusion of the mixture to provide a fibrous material extrudate with the desired dimensions. The width of the die hole (s) can be set so that the extrudate resembles from cube meat to steak filet, and the wider die hole (s) reduces the cubic shape of the extrudate. And the fillet-like properties of the extrudate are increased. Preferably the width of the die hole (s) is set to a width of about 5 mm to about 40 mm.

The height dimension of the die hole (s) can be set to provide an extrudate of the desired thickness. The height of the hole (s) can be set to provide very thin extrudate or thick extrudate. Preferably, the height of the die hole (s) may be set from about 1 mm to about 30 mm, and more preferably from about 8 mm to about 16 mm.

It is also contemplated that the die hole (s) may be round in shape. The diameter of the die hole (s) can be set to provide an extrudate of the desired thickness. The diameter of the hole (s) can be set to provide very thin extrudate or thick extrudate. Preferably, the diameter of the die hole (s) may be set from about 1 mm to about 30 mm, and more preferably from about 8 mm to about 16 mm.

The extrudate can be cut after exiting the die assembly. Suitable apparatus for cutting the extrudate after exiting the die assembly from the extrudate is flexible manufactured by Wenge Manufacturing, Inc. (Sabeta, Kansas, USA) and Clexral, Inc. (Tampa, FL) It includes a knife. Alternatively, a delayed cut can be made for the extrudate. One such example of a delayed cutting device is a guillotine device.

If used, the dryer generally includes a plurality of drying zones in which the air temperature may vary. The extrudate will be in the dryer for a time sufficient to provide an extrudate with the desired moisture content. Thus, the temperature of the air is not critical and a longer drying time will be required if lower temperatures are used than if higher temperatures are used. Generally, the temperature of the air in one or more of the zones will be about 100 ° C to about 185 ° C. At such temperatures, the extrudate is generally dried for at least about 5 minutes and more generally for at least about 10 minutes. Suitable dryers include Wolverine Proctor & Schwartz (Merrimack, Mass.), National Drying Machinery Co. (Philadelphia, Pa.), Wenzer (Savetta, KS) Materials), Klectral (Thampa, FL), and Buehler (Lake Bluff, Illinois, USA).

Preferred moisture content can vary widely depending on the intended application of the extrudate. Generally speaking, the extruded material, when dried, has a moisture content of about 6% to about 13% by weight. Although not necessary for the separation of the fibers, hydration in water until water is absorbed is one way to separate the fibers. If the protein material is not dried or not completely dried, its moisture content is higher, generally from about 16% to about 30% by weight on anhydrous basis.

The dried extrudate can be further micronized to reduce the average particle size of the extrudate. Suitable grinding or processing apparatuses include hammer mills such as the Mikro Hammer Mill manufactured by Hosokawa Micron Ltd. (UK), The Fitzpatrick Company (Illinois, USA). Fitzmill (R) manufactured by Helmhurst, Comitrol (R) machine manufactured by Urschel Laboratories (Valparaiso, Indiana), And roller mills, such as the Rosskamp Roller Mill manufactured by RossKamp Champion (Waterloo, Iowa, USA). The size of the particles can and will vary depending on the seafood preparation or seafood to be simulated. As an example, the structured plant protein product may be cut into chunks having dimensions of at least 1.2 cm in each direction and retained the original substantially aligned protein fibers. Alternatively, the structured plant protein product may also be cut into flakes having dimensions of less than 1.2 cm in each direction but in which the aligned protein fibers remain essentially. Moreover, the structured plant protein product may also be ground or shredded, where discrete particles of uniform size are produced.

Characterization of Structured Plant Protein Products

The extrudate prepared in I (b) typically comprises a structured plant protein product comprising protein fibers that are substantially aligned. In the context of the present invention, "virtually aligned" generally refers to an arrangement of protein fibers such that a fairly high percentage of protein fibers forming a structured plant protein product are adjacent to each other at an angle of less than approximately 45 ° in a horizontal plane. Say. Typically, at least 55% of the protein fibers comprised in the structured plant protein product are substantially aligned. In another embodiment, at least an average of 60% of the protein fibers comprised in the structured plant protein product are substantially aligned. In further embodiments, at least 70% of the protein fibers comprised in the structured plant protein product are substantially aligned. In further embodiments, at least an average of 80% of the protein fibers comprised in the structured plant protein product are substantially aligned. In yet another embodiment, at least an average of 90% of the protein fibers comprised in the structured plant protein product are substantially aligned. Methods of determining the degree of protein fiber alignment are known in the art and include visual determination based on microscopic images. By way of example, FIGS. 2 and 1 show microscopic images showing the difference between structured plant protein products with protein fibers that are substantially aligned compared to plant protein products with protein fibers that are significantly reticulated. 1 shows a structured plant protein product prepared according to I (a) -I (b) with virtually aligned protein fibers. In contrast, FIG. 2 shows plant protein products containing protein fibers that are significantly reticulated and substantially unaligned. As shown in FIG. 1, since the protein fibers are virtually aligned, the structured plant protein product used in the present invention generally has the tissue and consistency of cooked muscle meat. In contrast, extrudates with protein fibers that are randomly oriented or reticulated generally have a soft or spongy structure.

In addition to having protein fibers that are substantially aligned, structured plant protein products also typically have shear strength that is substantially similar to the whole meat muscle. In the context of this invention, the term “shear strength” provides one means for quantifying the formation of a fibrous network sufficient to impart whole muscle-like tissue and appearance to plant protein products. Shear strength is the maximum force in grams required for perforation of a given sample. The method of measuring the shear strength is described in Example 3. Generally speaking, the structured plant protein products of the present invention will have an average shear strength of at least 1400 g. In further embodiments, the structured plant protein product will have an average shear strength of about 1500 to about 1800 g. In yet another embodiment, the structured plant protein product will have an average shear strength of about 1800 to about 2000 g. In further embodiments, the structured plant protein product will have an average shear strength of about 2000 to about 2600 g. In further embodiments, the structured plant protein product will have an average shear strength of at least 2200 g. In further embodiments, the structured plant protein product will have an average shear strength of at least 2300 g. In yet another embodiment, the structured plant protein product will have an average shear strength of at least 2400 g. In yet another embodiment, the structured plant protein product will have an average shear strength of at least 2500 g. In further embodiments, the structured plant protein product will have an average shear strength of at least 2600 g.

Means for quantifying the size of the protein fibers formed in the structured plant protein product can be done by shred characterization test. Fragment characterization is a test that generally determines the percentage of large pieces formed in structured plant protein products. In an indirect manner, fragment characterization percentages provide an additional means for quantifying the degree of protein fiber alignment in the structured plant protein product. Generally speaking, as the percentage of large pieces increases, the degree of protein fibers aligned within the structured plant protein product also typically increases. Conversely, as the percentage of large pieces decreases, the degree of protein fibers aligned within the structured plant protein product also typically decreases. The method of determining fragment characterization is described in detail in Example 4. Structured plant protein products of the present invention typically have an average fragment characterization of at least 10% by weight large pieces. In further embodiments, the structured plant protein product has an average fragment characterization of from about 10% to about 15% by weight large pieces. In another embodiment, the structured plant protein product has an average fragment characterization of from about 15% to about 20% by weight large pieces. In yet another embodiment, the structured plant protein product has an average fragment characterization of from about 20% to about 50% by weight large pieces. In other embodiments, the average fragment characterization is at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, or at least 26% by weight large pieces.

Suitable structured plant protein products of the invention generally have protein fibers that are substantially aligned, have an average shear strength of at least 1400 g, and have an average fragment characterization of at least 10% by weight large pieces. More typically, the structured plant protein product will have protein fibers that are at least 55% aligned, have an average shear strength of at least 1800 g, and have an average fragment characterization of at least 15% by weight large pieces. In an exemplary embodiment, the structured plant protein product will have protein fibers that are at least 55% aligned, have an average shear strength of at least 2000 g, and have an average fragment characterization of at least 17% by weight large pieces. In another exemplary embodiment, the structured plant protein product will have protein fibers that are at least 55% aligned, have an average shear strength of at least 2200 g, and have an average fragment characterization of at least 20% by weight large pieces.

fatty acid

Artificial seafood compositions also include fatty acids in addition to the structured plant protein products. Fatty acids will generally be in the range of about 10 to 26 carbon atoms in length, and preferably in the range of 18 to 22 carbon atoms. Fatty acids may be saturated or unsaturated fatty acids. Unsaturated fatty acids can be monounsaturated or polyunsaturated. Polyunsaturated fatty acids (PUFAs) may be omega-3 fatty acids in which the first double bond is present at the third carbon-carbon bond from the methyl end of the carbon chain (opposite to the acid group). Examples of omega-3 fatty acids include alpha-linolenic acid (18: 3, ALA), stearic acid (18: 4, SDA), eicosaterateic acid (20: 4), eicosapentaenoic acid (20: 5; EPA), and docosahexaenoic acid (22: 6; DHA). PUFAs may be omega-6 fatty acids where the first double bond appears at the sixth carbon-carbon bond from the methyl terminus. Examples of omega-6 fatty acids include linoleic acid (18: 2), gamma-linolenic acid (18: 3), eicosadienoic acid (20: 2), dihomo-gamma-linolenic acid (20: 3), arachidonic acid (20: 4), docosadienoic acid (22: 2), adrenic acid (22: 4), and docosapentaenoic acid (22: 5). Fatty acids include omega-9 fatty acids such as oleic acid (18: 1), eicosane acid (20: 1), mead acid (20: 3), erucic acid (22: 1), and nerbonic acid ( 24: 1). The fatty acid may be one of the foregoing fatty acids or a combination of the foregoing fatty acids.

Fatty acids will be essentially pure fatty acids free of contaminants and odors. Fatty acids may be derived from suitable plant or seafood sources. PUFAs, and in particular omega-3 and omega-6 fatty acids, are found primarily in plants and seafood. The ratio of omega-3 fatty acids to omega-6 fatty acids in seafood ranges from about 8: 1 to 20: 1. Seafood rich in omega-3 fatty acids include anchovies, catfish, clams, cod, herring, freshwater trout, mackerel, salmon, sardines, shrimp, and tuna.

The concentration of fatty acids in the artificial seafood composition may range from about 0.0001% to about 1%, and preferably from about 0.001% to about 0.05%.

Seafood flesh

Artificial seafood compositions may also include seafood flesh in addition to structured plant protein products and fatty acids. Generally speaking, seafood flesh can be obtained from a variety of seafood species suitable for human consumption. Suitable examples of seafood are fish of both freshwater and marine fish, for example defense, anchovy, bluefish, bonito, bowfin, briam, buffalofish, mocha, butter Fish, carp, catfish, pikefish, snail, cod, flatfish, croaker, codfish, eel, eel, grouper, flounder, flounder (Fish, flounder, flounder, flounder, flounder, witch, defense), haddock, jewfish, kingfish, lake chub, freshwater herring, freshwater Sturgeon, freshwater whitefish, ratnome and lingcod, mackerel (Atlantic mackerel, mackerel, mackerel), mahi mahi, monkfish, mullet and mullet Skies, pike, orange roughy, Pacific sand dab, spatula sturgeon, perch, Pollock, horse mackerel, bowl, sable, salmon (Atlantic, chum, chinook salmon, coho or silver, pink salmon, Diet with sakai or red salmon, sourger, sculp, sea bass (black, giant, white), sea dab, shark, sea bream Terminology (sheepshead), smelt smelt, snakehead, snapper (red dome, mangrove, vermilion, yellowtail), perch and fish (snook), swelling ( Dover, English, Petrole, Rex, rock, spot, spotted cabbilla, spotted cabrilla, bass, sturgeon, swordfish, Black seabream (tautog), sea bream (turbot), large trout, trout (brook trout, freshwater trout, rainbow trout, sea trout, white sea trout), tuna (wing albacore, Atlantic bluefin) , Tuna, bigfin, blackfin, skipjack, southern bluefin, tongol, yellowtail, walleye, crappy, minnow and fish whiting, and wolfish. Seafood can also be found in shellfish and crustaceans, such as crabs (Alaskan, blue, Dungeons, Jonah, red, red, softshell, snow) )), Clams (butter, goeduck, lily, hard clam, clam, steamer), shrimp (green shrimp, brown shrimp, California, Key West ), Northern Pink Shrimp (northern), Pink Shrimp (pink), Rock Shrimp (rock), Tiger Shrimp (tiger), White Shrimp (white), Lobster (American, Rock Lobster) , Slipper lobster, spiny spiny), molluscs (abalone, shellfish, conch, welk), mussels (blue, California mussels, green mouth) Green lip), octopus, oyster (Apalachicola, Atlantic, gulf, Olympia, pacific, soft american), scallops (Bay), calico (calico), and a sea scallop (sea)) and squid.

Seafood flesh may be cooked or fresh before it is added to the artificial seafood composition. Seafood flesh may include animal tissue and animal trim derived from processing, such as frozen residues from thawing frozen fish. Seafood flesh may also include fish skin and mechanically separated fish. Seafood flesh may be cooked by steam, water, oil, hot air, smoking, or a combination thereof. Seafood flesh is generally heated until the internal temperature is 60 ° C to 85 ° C. The artificial seafood composition comprising the structured plant protein product and seafood flesh may or may not be cooked further before or during packaging.

Typically, the amount of structured plant protein product relative to the amount of seafood flesh in the artificial seafood composition may and will vary depending upon the intended use of the composition. For example, when a significantly vegetarian composition is required with a relatively small seafood flavor, the concentration of seafood flesh in the artificial seafood composition is about 45%, 40%, 35%, 30%, 25% by weight. , 20%, 15%, 10%, 5%, 2%, or 0%. Alternatively, when an artificial seafood composition having a relatively high degree of seafood flavor or seafood flesh is required, the concentration of seafood flesh in the artificial seafood composition is about 50%, 55%, 60%, 65%, 70% by weight. Or 75%. As a result, the concentration of the structured plant protein product in the artificial seafood composition is about 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75 %, 80%, 85%, 90%, 95%, or 99%.

Other additives for artificial seafood compositions

Another aspect of the invention provides an artificial seafood composition further comprising a suitable colorant. The artificial seafood composition may further comprise antioxidants, flavors or additional nutrients.

coloring agent

The structured plant protein product will generally be colored so that it resembles the color of the seafood flesh it will simulate in an artificial seafood composition. In one embodiment, the structured plant protein product will be colored to resemble retort tuna meat or salmon meat. In another embodiment, the structured plant protein product will be colored to resemble chopped shrimp. The composition of the structured plant protein product is disclosed in I (a) above. As an illustrative example, structured plant protein products used in artificial seafood compositions can include soy protein and wheat protein.

The structured plant protein product may be colored with a natural colorant, a combination of natural colorants, an artificial colorant, a combination of artificial colorants, or a combination of natural and artificial colorants. Suitable examples of natural colorants include anato (orange), anthocyanin (red, purple, blue), beet juice, beta-carotene (yellow to orange), beta-APO 8 carotenal (orange to red), black currant ), Burnt sugar; Canthaxanthin (orange), caramel, carmine / carmic acid (magenta, pink, red), carrot, cochinyl extract (magenta, pink, red), and curcumin (yellow-orange); Grapes, hibiscus (blue-red), lac red, lutein (yellow); Monascus red, paprika, red cabbage juice, redfruit, riboflavin (yellow-orange), saffron, titanium dioxide (white), and turmeric (yellow-orange). Examples of FDA-approved artificial colorants include FD & C (Food Drug & Cosmetics) Red No. 3 (Erythrosine), Red No. 40 (Allura Red AC), Yellow No. 5 (Tartrazine) ), Yellow 6 (Sunset Yellow), blue 1 (Brilliant Blue FCF), and blue 2 (Indigotine). The food colorant may be a dye that is a powder, granule, or liquid, which is soluble in water. Alternatively, the natural and artificial food colorants can be lake pigments that are a combination of dyes and insoluble materials. Lake pigments are not useful but are oil dispersible; They are colored by dispersion.

The type of colorant or colorants and the concentration of the colorant or colorants will be adjusted to suit the color of the seafood flesh to be simulated. The final concentration of the natural food colorant in the artificial seafood composition ranges from about 0.01% to about 4% by weight, preferably from about 0.03% to about 2% by weight, and more preferably from about 0.1% to weight In the range of about 1%. The final concentration of the artificial food colorant in the artificial seafood composition ranges from about 0.000001% to about 0.2% by weight, preferably from about 0.00001% to about 0.02% by weight, and more preferably from about 0.0001% to weight About 0.002%.

During the coloring process, the structured plant protein product is generally mixed with water to rehydrate the structured plant protein product. The amount of water added to the plant protein product may and will vary. The ratio of water to structured plant protein product may range from about 1: 1 to about 10: 1. In a preferred embodiment, the ratio of water to structured plant protein product may range from about 2: 1 to about 3: 1.

The coloring system may further comprise an acidity regulator to maintain the pH in the optimum range for the colorant. The acidity regulator may be an acidulant. Examples of acidulants that may be added to foods include citric acid, acetic acid (vinegar), tartaric acid, malic acid, fumaric acid, lactic acid, phosphoric acid, sorbic acid, and benzoic acid. The final concentration of the acidulant in the artificial seafood composition may range from about 0.001% to about 5% by weight. The final concentration of the acidulant may range from about 0.01% to about 2% by weight. The final concentration of the acidulant may range from about 0.1% to about 1% by weight. The acidity regulator may also be a pH-raising agent such as disodium diphosphate.

Antioxidant

The artificial seafood composition may further comprise an antioxidant. Antioxidants can prevent the oxidation of polyunsaturated fatty acids (eg, omega-3 fatty acids) in artificial seafood compositions, and antioxidants also prevent oxidative color changes in colored structured plant protein products and seafood flesh. can do. Antioxidants can be natural or synthetic antioxidants. Suitable antioxidants include ascorbic acid and salts thereof, ascorbyl palmitate, ascorbyl stearate, anoxomer, N-acetylcysteine, benzyl isothiocyanate, o-, m- or p-amino benzoic acid (o is anthranilic acid, p is PABA), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), caffeic acid, canthaxanthin, alpha-carotene, beta-carotene, beta-kara Otin, beta-apo-carotenic acid, carnosol, carbachol, catechin, cetyl gallate, chlorogenic acid, citric acid and salts thereof, clove extract, coffee bean extract, p-coumaric acid, 3,4-dihydroxy Benzoic acid, N, N'-diphenyl-p-phenylenediamine (DPPD), dilauryl thiodipropionate, distearyl thiodipropionate, 2,6-di-tert-butylphenol, dode Silgalate, edetic acid, ellagic acid, erythorbic acid, sodium erythorbate, esculletin, s Culin, 6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline, ethyl gallate, ethyl maltol, ethylenediaminetetraacetic acid (EDTA), eucalyptus extract, eugenol, ferulic acid, flavonoids , Flavones (e.g., apigenin, chrysine, luteolin), flavonols (e.g., datiscetin, myricetin, damfero), flavanones, praxetine, fumaric acid, gallic acid, gentian extract, glu Choline, Glycine, Gum Guacum, Hesperetine, Alpha-hydroxybenzyl phosphinic acid, Hydroxycinnamic acid, Hydroxyglutaric acid, Hydroquinone, N-hydroxysuccinic acid, Hydroxytriazole, Hydroxy Urea, rice bran extract, lactic acid and salts thereof, lecithin, lecithin citrate; R-alpha-lipoic acid, lutein, lycopene, malic acid, maltol, 5-methoxy tryptamine, methyl gallate, monoglyceride citrate; Monoisopropyl citrate; Morine, beta-naphthoflavone, nordihydroguaiaretic acid (NDGA), octyl gallate, oxalic acid, palmityl citrate, phenothiazine, phosphatidylcholine, phosphoric acid, phosphate, phospholipids, for example phosphatidyl inositol, phosphatidyl ethanol Amines, phosphatidyl serine, and phosphatidic acid, phytic acid, pytilubichromel, pimento extract, propyl gallate, polyphosphate, quercetin, trans-resveratrol, rosemary extract, rosmarinic acid, sage extract, sesamol, silymarin, Cinnaphic acid, succinic acid, stearyl citrate, cylinic acid, tartaric acid, thymol, tocopherol (ie alpha-, beta-, gamma- and delta-tocopherol), tocotrienols (ie alpha-, beta-, gamma) And delta-tocotrienols), tyrosol, vanyl acid, 2,6-di-tert-butyl-4-hydroxymethylphenol (ie, Ionox 100), 2,4- (tris- 3 ', 5'-bi-tert-butyl-4'-hydroxybenzyl) -mesh Len (ie ionox 330), 2,4,5-trihydroxybutyrophenone, ubiquinone, tertiary butyl hydroquinone (TBHQ), thiodipropionic acid, trihydroxy butyrophenone, tryptamine, tyramine, Uric acid, vitamin K and derivatives, vitamin Q10, malt oil, zeaxanthin, or combinations thereof. The concentration of antioxidant in the artificial seafood composition may range from about 0.0001% to about 20% by weight. The concentration of antioxidant in the artificial seafood composition may range from about 0.001% to about 5% by weight. The concentration of antioxidant in the artificial seafood composition may range from about 0.01% to about 1%.

The artificial seafood composition may further comprise a chelating agent to stabilize the color. Suitable examples of chelating agents approved for use in foods include ethylenediaminetetraacetic acid (EDTA), citric acid, gluconic acid, and phosphoric acid.

Flavor

The artificial seafood composition may further comprise a flavoring agent to impart the flavor and odor of the seafood flesh. The flavoring agent may be seafood oil or SDA. Generally, seafood oils contain large amounts of EPA and DHA, which include lower amounts of omega-6 fatty acids, 18C omega-3 fatty acids, 16C-22C unsaturated fatty acids, and 12C-18C saturated fatty acids. Seafood oils may be from herring, mackerel, menhaden, salmon, sardines, shellfish, shrimp, tuna, fish body, cod liver, fish liver, or shark liver. DHA can also be derived from algae. SDA may be derived from soybeans. Seafood oils can be health grade, pharmaceutical grade, concentrated, tableted, or distilled. Flavors may also be seafood extracts, seafood juices, or seafood liquids. Extracts, juices, or liquids of seafood may be from herring, mackerel, menhaden, salmon, sardines, shellfish, shrimp, or tuna. Alternatively, the extract, juice, or liquid of the seafood may be of a milder taste, such as from cod, Haeduk, whitefish, fish from the family of flounder and flounder, or from crab.

The artificial seafood composition may further comprise a flavoring agent that imparts additional flavor. Examples of such flavors include spices, flavor oils, spice extracts, onion flavors, garlic flavors, herbs, herbal oils, herbal extracts, natural smokers, and natural smoke extracts. The artificial seafood composition may further comprise a flavor enhancer. Examples of flavor enhancers that can be used include salts (sodium chloride), glutamic acid salts (eg, monosodium glutamate), glycine salts, guanylic acid salts, inosine acid salts, 5'-ribonucleotide salts, hydrolyzed proteins, and hydrolyzed Contains plant proteins.

Nutrient fortification

The artificial seafood composition may further comprise nutrients such as vitamins, minerals, antioxidants, or herbs. Suitable vitamins include vitamins A, C, and E, which are also antioxidants, and vitamins B and D. Examples of minerals that may be added include salts of aluminum, ammonium, calcium, magnesium and potassium. Herbs that may be added include basil, celery leaves, chervil, chive, cilantro, parsley, oregano, tarragon, and thyme.

Artificial seafood compositions include thickeners or gelling agents such as alginic acid and salts thereof, agar, carrageenan and salts thereof, processed Eucheuma seaweeds, rubber (carob bean, guar, tragacanth, And xanthan), pectin, sodium carboxymethylcellulose, and modified starch.

(V). Packaging of artificial seafood composition.

The packaging of the artificial seafood composition may and will vary depending on the type of composition and its intended use. The artificial seafood composition can be freshly packaged, frozen, canned, retorted, dried or freeze dried. The composition can be filled under vacuum, under altered atmosphere (eg under high CO ₂ ), or at atmospheric pressure. Standards for food packaging are well known in the art. Fresh, frozen or dried artificial seafood compositions may be filled in plastic wraps, shrink films, plastic bags / pouches / containers, or composite (ie plastic and foil) bags / pouches / containers. Canned or retorted artificial seafood compositions can be filled into cans, glass containers, plastic bags / pouches or composite bags / pouches. The freeze dried artificial seafood composition may be vacuum filled into a plastic bag / pouch or a composite bag / pouch. In addition, the artificial seafood composition may be prepared from vegetables, pasta, rice, soybeans, animal meats, to prepare seafood entrees, meatless entrees, meat-seafood entrees, appetizers, stews, soups, salads, omelets and the like before packaging. It can be mixed with cheese, dairy, or eggs.

Products containing artificial seafood compositions

The artificial seafood composition can be combined with additional ingredients to produce a variety of seasoned seafood products. As an example, a tuna salad product can be prepared according to the following formulation:

Curry tuna products can be prepared using the following formulations:

Justice

As used herein, the term "extruded" refers to an extruded product. In this regard, the structured plant protein product comprising protein fibers that are substantially aligned may be an extrudate in some embodiments.

As used herein, the term “fiber” refers to a structured plant protein product having a size of about 4 cm in length and 0.2 cm in width after conducting the fragment characterization test detailed in Example 4. The fibers generally form the first group in the fragment characterization test. In this regard, the term “fiber” does not include a nutrient class of fibers, such as soy cotyledon fibers, nor does it refer to the formation of the structure of substantially aligned protein fibers included in plant protein products.

As used herein, the term "fish meat" refers to flesh, whole meat muscle, or portions thereof derived from fish.

As used herein, the term "gluten" refers to the fraction of protein in grain flour such as wheat, which possesses a high content of protein as well as unique structural and sticking properties.

As used herein, the term "gluten free starch" refers to modified tapioca starch. Gluten-free or virtually gluten-free starch is made from wheat, corn, and tapioca-based starches. The starch is gluten free because it does not contain gluten derived from wheat, oats, rye or barley.

As used herein, the term "large pieces" is a way of allowing the percentage of fragments of plant protein products to be characterized. Determination of fragment characterization is described in detail in Example 4.

As used herein, the term “protein fiber” refers to individual long discrete pieces or individual continuous filaments of various lengths that together define the structure of the structured plant protein product of the present invention. Additionally, because the structured plant protein products of the present invention have protein fibers that are substantially aligned, the arrangement of protein fibers imparts tissue of the whole meat muscle to the structured plant protein products.

As used herein, the term “seafood meat” refers to meat, whole meat muscle, or portions thereof derived from seafood.

As used herein, the term “artificial” refers to a seafood composition comprising structured plant protein products, fatty acids and less than 100% seafood flesh.

As used herein, the term “soy cotyledon fiber” refers to the fibrous portion of soy cotyledons containing at least about 70% of fibers (eg, polysaccharides). Soy cotyledon fiber typically contains some small amounts of soy protein, but may also be 100% fiber. As used herein, soy cotyledon fiber does not refer to or include soybean pod fibers. In general, soy cotyledon fiber removes soybean pods and germs from cotyledon, flakes or grinds cotyledons, removes oil from flaked or comminuted cotyledons, and soy cotyledon fiber from carbohydrates of soybean material and cotyledons It is formed from soybeans by separating it.

As used herein, the term “soy protein concentrate” is a soybean material having a protein content of soy protein of about 65% to less than about 90% on anhydrous basis. Soy protein concentrate also contains soy cotyledon fiber, typically from about 3.5% up to about 20% by weight soy cotyledon fiber on anhydrous basis. Soy protein concentrate is removed from soybeans by removing the pods and pears of soybeans from cotyledons, flakes or crushed cotyledons, oil from flakes or crushed cotyledons, and separating soy protein and soy cotyledon fibers from carbohydrates of cotyledons. Is formed.

As used herein, the term “soy flour” is preferably formed of particles that contain less than about 1% of oil and are sized to allow particles to pass through a No. 100 mesh (US standard) screen. Refers to the micronized form of skim soybean material. Soy cakes, chips, flakes, meal or mixtures of materials are micronized into soy flour using conventional soybean grinding processes. Soy flour has a soy protein content of about 49% to about 65% on anhydrous basis. Preferably the powder is ground very finely and most preferably, less than about 1% of the powder is ground in a 300 mesh (US standard) screen.

As used herein, the term “soy protein isolate” is a soybean material having a protein content of soy protein of at least about 90% on anhydrous basis. Soy protein isolate removes soybean pods and pears from cotyledons, flakes or crushed cotyledons, removes oil from flakes or crushed cotyledons, separates soy protein and carbohydrates from cotyledons, and then It is formed from soybeans by separating soy protein from carbohydrates.

As used herein, the term “strand” refers to a plant protein having a length of about 2.5 to about 4 cm and a width greater than about 0.2 cm after conducting the fragment characterization test described in detail in Example 4. Refer to the product. Strands generally form a second group in a fragment characterization test.

As used herein, the term "starch" refers to starch derived from any natural source. Typically starch sources are cereals, tubers, roots, legumes, and fruits.

As used herein, the term "flour" refers to flour obtained from milling of a mill. Generally speaking, the particle size of the flour is from about 14 μm to about 120 μm.

Examples 1-5 illustrate various embodiments of the invention.

Example 1 Natural Coloring of Structured Protein Products Including Omega-3 Fatty Acids

The pigmented preparation from fermented red rice, ie, rice incubated with the red mold Monascus purpureus, can be used to color the structured protein product of the invention to resemble tuna meat. Monascus colorants (AVO-Werke August Beisse, Belm, Germany) are dispersed in water and structured soy / wheat protein products (eg, Supro® MAX 5050, Missouri, USA) Sole, St. Louis, USA. After 1 hour, the colored structured soy / wheat protein product was used with a Comitrol® processor (Urschel Laboratories, Inc., Valparaiso, Indiana). To flake.

Yellowfin loin is steam-cooked to an internal temperature of 60 ° C., cooled and flakes. Cooked tuna and colored structured protein products are blended and filled into the cans in a ratio of 3: 1 as shown in Table 2. The can is retreated at 117 ° C. for 75 minutes in a retort cooker. The taste, color, appearance, odor and tissue of each preparation are evaluated.

Example 2 Artificial Coloring of Structured Protein Products Including Omega-3 Fatty Acids

FD & C Red 40 and FD & C Yellow 5 can be used to color the structured protein product of the invention to resemble tuna meat. Structured soy / wheat protein products (eg, Supro® MAX 5050, Solle, St. Louis, MO) are mixed with dyes as detailed in Table 3. After 1 hour, the colored structured soy / wheat protein product is flaked using a Comitrol® processor (Urshell Laboratories, Valparaiso, Indiana, Inc.).

Tuna is cooked and flakes essentially as described in Example 1. The ingredients are filled into cans using the amounts listed in Table 4. The can is retorted for 75 minutes at 117 ° C. in a retort cooker. The taste, color, appearance, odor and tissue of each preparation are evaluated.

Example 3. Measurement of Shear Strength

The shear strength of the sample is measured in grams, which can be determined by the following procedure. A sample of the colored structured plant protein product is weighed and placed in a heat sealable pouch and the sample is hydrated with tap water at room temperature about three times the sample weight. The pouch is vacuumed to a pressure of about 0.01 kPa and the pouch is sealed. The sample is hydrated for about 12 to about 24 hours. The hydrated sample is taken out and placed on a tissue analyzer base plate oriented so that the knife of the tissue analyzer cuts through the diameter of the sample. In addition, the sample should be oriented under the tissue analyzer knife such that the knife cuts perpendicular to the long axis of the organized piece. A suitable knife used to cut the extrudate is a model TA-45, incisor blade manufactured by Texture Technologies (USA). A tissue analyzer suitable for conducting this test is Model TA, TXT2, manufactured by Stable Micro Systems Ltd. (UK) with a 25, 50 or 100 kg load. In connection with this test, the shear strength is the maximum force in grams required to pierce through the sample.

Example 4. Determination of Fragment Characterization

The procedure for determining fragment characterization can be carried out as follows. Weigh about 150 g of the structured plant protein product using only the whole piece. The sample is placed in a heat sealable plastic bag and about 450 g of 25 ° C. water is added. The bag is vacuum sealed at about 19.9 kPa (150 mm Hg) and the contents are hydrated for about 60 minutes. The hydrated sample is placed in a bowl of the Kitchen Aid mixer model KM14G0 with a single blade paddle and the contents are mixed at 130 rpm for 2 minutes. Scrape the paddles and sides of the ball back to the bottom of the ball. Repeat the mixing and scraping twice. About 200 g of the mixture is removed from the bowl. About 200 g of the mixture is divided into one of two groups. The first group is sample portions having fibers that are at least 4 cm in length and at least 0.2 cm in width. The second group is the sample portion with strands 2.5 cm to 4.0 cm in length and ≧ 0.2 cm in width. Weigh each group and record the weight. The weights of each group are added together and divided by the starting weight (eg about 200 g). This determines the percentage of large pieces in the sample. If the value produced is less than 15% or more than 20%, complete the test. If the value is between 15% and 20%, an additional about 200 g is weighed out of the ball, the mixture is divided into the first and second groups and the calculation is carried out again.

Example 5 Preparation of Structured Plant Protein Product

The following extrusion process can be used to prepare the structured plant protein products of the present invention, such as the soybean structured plant protein products used in Examples 1 and 2. To the dry blend mixing tank add: 1000 kg (kg) of Sopro 620 (soy isolate), 440 kg of wheat gluten, 171 kg of wheat starch, 34 kg of soy cotyledon fiber, 9 kg of diphosphate Calcium, and 1 kg of L-cysteine. The contents are mixed to form a dry blended soy protein mixture. The dry blend is then transferred to a hopper from which the dry blend is introduced into the pre-controller with 480 kg of water to form a controlled soy protein premix. The controlled soy protein premix is then fed to a twin screw extruder (Wezer Manufacturing, Wenger Model TX-168 extruder from Sabeta, Kansas, USA) at a rate of 25 kg / min or less. The extrusion apparatus includes five temperature controlled zones, wherein the protein mixture is at a temperature of about 25 ° C. in the first zone, about 50 ° C. in the second zone, about 95 ° C. in the third zone, and about 4 ° in the fourth zone. 130 ° C. and about 150 ° C. in the fifth zone. The extruded material is pressurized at least about 2758 kPa (400 psig) in the first zone to a maximum of about 1500 psig (10.3 MPa) in the fifth zone. 60 kg of water are injected into the extruder barrel through one or more injection jets in communication with the heating zone. The melt extruded material exits the extruder barrel through a die assembly consisting of a die and a backplate. As this material flows through the die assembly, the protein fibers contained therein are substantially aligned with each other to form a fibrous extrudate. When the fibrous extrudate exits the die assembly, the extrudate is cut with a flexible knife and then the cut material is dried to a moisture content of about 10% by weight.

Claims (20)

(a) structured plant protein products; And (b) fatty acids Simulated seafood composition comprising a. The artificial seafood composition of claim 1, wherein the structured plant protein product is prepared by extrusion. The artificial seafood composition of claim 2, wherein the structured plant protein comprises protein fibers that are substantially aligned. The plant protein of claim 3, wherein the structured plant protein is selected from a plant selected from the group consisting of legumes, soybeans, wheat, oats, corn, peas, canola, sunflower, rice, amaranth, lupin, rape, and mixtures thereof. Artificial seafood composition derived. The artificial seafood composition of claim 4, wherein the structured plant protein comprises soy protein and wheat protein. 6. The artificial seafood composition of claim 5, wherein the structured plant protein has an average shear strength of at least 1400 g and an average shred characterization of at least 10% by weight large pieces. The artificial seafood composition of claim 1, wherein the fatty acid imparts a flavor or odor of seafood flesh. 8. The artificial seafood composition of claim 7, wherein the fatty acid is selected from the group consisting of polyunsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids and omega-9 fatty acids. 7. The artificial seafood composition according to claim 6, further comprising seafood meat selected from the group consisting of fish meat, clam meat, crustacean meat, mollusk meat, scallops meat, squid meat, octopus meat and mixtures thereof. The fish meat of claim 9, wherein the fish meat is tuna, salmon, trout, catfish, cod, flounder, flounder, sea bass, orange roughy, walleye , And mixtures thereof. The method of claim 10, wherein the concentration of the structured plant protein present in the seafood composition ranges from about 1% to about 99% by weight, and the concentration of seafood flesh present in the seafood composition ranges from about 10% to about 75% by weight. Artificial seafood composition. 10. The artificial seafood composition of claim 9, wherein the structured plant protein comprises soy protein and wheat protein and the fish meat comprises tuna. 10. The artificial seafood composition of claim 9, wherein the structured plant protein comprises soy protein and wheat protein, and the fish meat comprises salmon. The artificial seafood composition of claim 1, further comprising seafood oil, seafood extract, or seafood juice. (a) structured plant protein products comprising protein fibers that are substantially aligned; (b) omega-3 fatty acids; And (c) suitable colorants Artificial seafood composition comprising a. The artificial seafood composition of claim 15, further comprising seafood flesh. The artificial seafood composition of claim 16, wherein the structured plant protein product has an average shear strength of at least 1400 g and an average fragment characterization of at least 10% by weight large pieces. (a) a structured soy protein product comprising protein fibers that are substantially aligned; (b) omega-3 fatty acids; And (c) suitable colorants Artificial seafood composition comprising a. 19. The artificial seafood composition of claim 18, further comprising seafood flesh. 20. The artificial seafood composition according to claim 19, wherein the seafood flesh is tuna meat or salmon meat.

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